This low sugar strawberry freezer jam is a great treat for everyone in my family. Plus, I don’t have to worry about the sugar content and any other chemicals.
I decided to give this a try as the weather gets warmer and I seem to need a pick-me-up in the afternoon. This is a very easy recipe that you can make within a few hours, and it will last for days and weeks to come.
Try This Low Sugar Strawberry Freezer Jam For A Guilt-Free Treat
Why low sugar?
Eating healthy can be hard when life gets busy, that’s why I always try to make jams and preserves that can be a nutritious snack. This recipe can be made with any sweetener you like, whether that is sugar, an alternative sweetener, or honey.
For this recipe, I decided to go with honey, which worked out great because it adds vitamins and minerals to the jam. It doesn’t mean that it isn’t as tasty; it just means that it lets the strawberry and juice shine more while reducing the caloric content.
And why the freezer method?
I like keeping things simple sometimes, and this method never fails me. I left my jars in the fridge for a day and then moved them to the freezer. Once there, I am sure they will last for months without any issues. In the end, I’m saving myself a headache later.
It’s also a good way to save money. I always use this freezer jam in different ways, even in drinks or ice cream. This is a great idea for a hot summer day when the kids are hungry and you’re running low on energy.
If you don’t have any strawberries, try using any berries, like blueberries or raspberries.
You could also add other flavors for a different taste, like lime juice instead of apple or cranberry-raspberry. I even recommend using white grape juice and green grapes for a change.
Enjoy this low sugar strawberry freezer jam any time and don’t worry about it going bad, as it can last up to a year without a problem.
Low Sugar Strawberry Freezer Jam
3 cups (384 g) crushed strawberries
1 3/4 cups (420 ml) unsweetened apple or cranberry-raspberry juice
3 tbsp low or no-sugar pectin
- For sweetener, choose from:
1 1/2 cups (192 g) no-calorie sweetener
2-3 cups (256 g – 384 g) of sugar
1 cup (240 ml) honey
- Slowly whisk pectin to fruit juice until it’s completely dissolved.
- Bring to a full rolling boil on medium-high heat while you stir constantly.
- Boil hard while you stir continuously for 1 minute.
- Remove from heat.
- Pour the strawberry into the hot mixture, add in the sweetener of your choice then vigorously stir for 1 minute.
- Gently ladle strawberry freezer jam into glass jars, ensure a half-inch headspace.
- Apply lids loosely and leave refrigerated until it set but no more than 24 hours.
- Serve right away, store in the refrigerator for up to 3 weeks, or freeze up to a year.